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Now that the holidays are officially coming to a close tonight, a lot of us (me included) have our New Years fitness plan all mapped out. I know it will likely last till February but it doesn’t stop me from starting the year off right. But since we have one more day, why not be really really bad?

If not, then just watch me be bad and plan this dish for the day you must crash your diet.

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This is sinful and easy to put together. Its meant to be a sort of casserole since it has the whole shebang, pasta, cheese, and meat- so its best to bulk it up with a side salad. Or if you eat like BR, bulk it up with a second helping.

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Ingredients (makes 8 servings..or 4 BR servings)

1 tsp oil

1 medium onion, diced

1 clove garlic, minced

1 lb lean ground beef (or turkey if you want to lighten it up)

salt

1/4 tsp onion powder

1/8 tsp garlic powder

1 lb elbow macaroni, cooked al dente

3 cups extra sharp cheddar cheese (separated 2 cup + 1 cup)

1 tsp spicy mustard

6 oz evaporated skim milk

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Preheat oven to 350*

In a large skillet, heat the oil over medium flame and add onions. Stir them until fragrant and translucent. Then add garlic. Cook about 3-4 minutes, turning frequently. Add the ground beef, powdered onion, garlic and salt, and saute until fully cooked. About 8 minutes.

Add the ground beef to the cooked macaroni. (if there is a lot of liquid in the pan, drain it) Add cheese to the macaroni and beef and stir to combine. Pour the macaroni into a 9×13 baking pan that’s sprayed with cooking oil. Sprinkle with remaining cup of cheese. Pour evaporated milk all over mac and cheese. Cover with foil and bake for 30 minutes.

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When its done, let rest for 10 minutes before serving so the cheese can hold the pasta together.

Enjoy and have a Happy New Year!

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